Place a heavy-bottomed saucepan over a medium heat. Add the butter, and when it has melted stir in the smoked bacon, potatoes, garlic and onions. Cover with a lid and cook for 10 minutes.

Add the stock and tomatoes and bring to the boil. Tip in the cabbage, reduce the heat and cook for about 5 minutes until all the vegetables are tender. Season to taste with salt and pepper and serve with buttered chunky bread.

Mix together the flour and bread soda or bicarbonate of soda in a mixing bowl. Pour in your chosen liquid and the yogurt, mixing with a palette knife (strange, I know, but it works), until you have a soft, dry dough.

You can shape the farls as you please, but the traditional way is to form the dough into a ball and then roll it out into a circle just under 1 cm (1/2 inch) thick and divide into quarters.

Place a heavy-bottomed frying pan over a medium heat and sprinkle lightly with flour. When it starts to brown, place a farl in the pan and cook for 5–6 minutes per side until lightly browned. Remove the farl, sprinkle some more flour into the pan and cook the rest in the same way. Keep in a warm place until you’re ready to eat them.